Jordan Marsh Strawberry Muffins
Bursting with fresh strawberries and a tender, buttery crumb, these Jordan Marsh Strawberry Muffins are a delightful twist on a classic bakery favorite. Perfectly golden and slightly domed, these muffins are made irresistible with diced, juicy strawberries folded into a fluffy batter and an optional sprinkle of sanding sugar for a sweet, crunchy finish. Ready in just 40 minutes, including prep and bake time, they’re ideal for a quick breakfast treat, a midday snack, or a dessert that celebrates the vibrant flavors of fresh fruit. With simple ingredients and an easy-to-follow method, this recipe yields 12 perfectly moist muffins that are sure to impress family and friends. Whether enjoyed warm out of the oven or cooled to perfection, these strawberry muffins are the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 pieces large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
- 1 cup strawberries (fresh, diced)
- 2 tablespoons sanding sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Mix just until combined; do not overmix.
Gently fold in the diced strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle sanding sugar on top of each muffin for a sweet, crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 432.0 g | 157% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 239.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 277 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
